The recipe is for 3 people.
For the Caesar salad, you will need:
- 1 larger head of Romanine lettuce
- 150 g cherry tomatoes (optional)
- 160 g cold smoked salmon
- Parmesan cheese to grate on top of the salad
For the salad dressing, you will need:
- 1 raw egg yolk or 2–3 tbsp. mayonnaise
- 1 tbsp. Wösel Apple Cider Vinegar or Apple Cider Vinegar with Honey
- 1 clove of garlic
- 5 tsp Dijon mustard
- 5 tsp Worcester sauce
- 2 anchovy fillets
- 5 tbsp. oil (rapeseed oil, virgin olive oil)
- Salt, pepper
- 4 slices of bread
- 1 clove of garlic
- Oil for frying
Proceed as follows:
Separate the leaves of the Romaine lettuce from the head and wash them under running water. Dry or drain the leaves. Romaine lettuce often tends to be bitter, so it’s worth removing the top leaves and using mild-tasting leaves from the inside of the head. Chop the leaves into a larger bowl. Wash the tomatoes and chop into mouth-watering bites.
Ciabatta is well suited for making croutons. Admittedly, we used the domestic option: Muhu unsliced white bread. Cut about 4 slices of white bread, slice them in turn into strips. When making croutons from fresh white bread, put the strips in the oven and drizzle oil and chopped garlic on top, brown them at 200 degrees until they have become crispy.
If you prefer the taste of fresh garlic, rub the strips with fresh garlic after they are removed from the oven. Fresh white bread can also be browned with oil in a pan. After browning, rub the white bread with garlic and chop into mouth-watering pieces.
To summarise, if the whole process of making croutons seems time-consuming and cumbersome, you can also buy good-tasting croutons from the store.
The order in which the ingredients are added to salad dressing is important. First, in a bowl with higher edges (e.g. in a hand blender beaker), add the yolk or mayonnaise and chopped garlic and anchovy fillets, then add half of the oil. Process it with the hand blender until a creamy mass is formed. Add mustard and Worcester sauce and continue mixing with the hand blender. If you have a whisk in your hand blender set, use the hand blender whisk to make the sauce creamier.
Add the rest of the oil by gently drizzling and at the same time whisking. If the dressing is pleasantly creamy (reminiscent of a more liquid mayonnaise), add vinegar and whisk a little more. Add salt and pepper. The addition of vinegar must be left to the end, as the acid makes the dressing slightly more liquid.
Be sure to taste the sauce before you add salt more boldly, because the anchovies and Dijon mustard themselves are already quite salty.
When the sauce is ready, pour the dressing onto the salad and mix. Transfer the salad to plates and spread the cold smoked salmon uniformly over the salad. Add the croutons and grate the Parmesan cheese on top. Sprouts, such as garlic sprouts, are well suited for garnishing the salad.
Enjoy your Caesar salad!